Your uncle who recently overdosed on “Top Chef” swears by yuzu and “twisted” recipes… The Christmas meal is likely to be relatively painful under the gaze of this bad disciple of Philippe Etchebest. Fortunately, Eric Frechon has the solution to appease him: a subtle and not so difficult recipe that mixes lettuce and scallops.
The three-star chef in his Bristol restaurant has never stopped playing with less “noble” dishes. He offered very personal versions of the burger, club sandwich, Caesar salad or even ham and butter in his Lazare brasserie (Saint-Lazare station, in Paris). He always plays as a virtuoso to shake up the world with his signature dishes: his macaroni are stuffed with black truffle, artichoke and foie gras, and his caviar is paired with potato mousseline. But these scallops of scallop tartare immersed in a lettuce soup are within reach of the kitchen and the purse!
Recipe for 4 people
Preparation time: 40 minutes
Cooking time: 3 minutes
Ingredients :
- 2 green lettuce
- 100g butter
- 2 level tablespoons of coarse salt (for 2 liters of water)
- 8 medium-sized scallops (2 per person) without shell
- 5 cl of liquid cream
- 1 nutmeg
- 1 dash of olive oil
- salt pepper
To start :
Peel and wash the salad and keep only the very green leaves. Wash and drain the scallops and cut them into cubes of 1 cm maximum. Season them in a bowl with salt, pepper and olive oil. Mix well.
With the cubes of scallops, make a scoop of tartare per person. In another bowl, pour the liquid cream. Add a few grated nutmeg and whisk everything together for a few minutes until you get a smooth consistency.
Preperation :
In a saucepan, boil two liters of salted water then immerse the lettuce leaves for three minutes. Once the time has elapsed, remove them then mix them immediately using a blender.
Then add the cooking water (in which the lettuce leaves were cooked) to the blender and mix again until obtaining the consistency of a soup. Adjust seasoning.
In a deep plate, pour the nutmeg cream at the bottom of the plate. Then place the scallop tartare in the middle. Finally, pour the lettuce soup around the tartare ball.
Chef’s tip:
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